Tuesday, September 4, 2012


1 cup Graham cracker crumbs
1 cup + 3 tbsp granulated sugar, divided
3 tbsp butter, melted
4 bricks (8-oz each) cream cheese, softened
1 tsp vanilla extract
1 cup sour cream
4 large eggs
2 cups fresh or frozen (thawed) blueberries

Preheat oven to 325 degrees. 
Line a 13 x 9-inch baking pan with foil.

Mix the Graham cracker crumbs, the 3 tablespoons of sugar, and the melted butter together in a small bowl.  Press mixture firmly onto the bottom of the prepared baking pan.  Bake at 325 degrees for 10 minutes.  Remove from oven and set aside.

In a large mixer bowl, beat the cream cheese, 1 cup of the sugar, and the vanilla extract together with electric mixer on medium speed until well blended.  Add the sour cream and mix together well.  Add the eggs, one at a time, beating on low speed after each one just until blended.  Pour the mixture over the crust.

Puree the berries in blender or food processor.  Gently drop spoonfuls of the puree over the batter; using a knife cut puree through the batter to get a marbled or swirled effect.

Bake the cheesecake at 325 degrees for 45 minutes or until the center is almost set.  Cover and refrigerate at least 4 hours before cutting to serve. 

Garnish each piece with a couple of fresh blueberries when serving, if desired.
Leftovers should be kept in the refrigerator.

Yield: 16 servings.

Note: This is a Philadelpia Cream Cheese Recipe

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